Tag Archives: ketchup

Chef’s Classic Cocktail Sauce

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Well it’s been a while since this blog was used for actual recipes, and I think it’s time we get it back on track.

This recipe is super simple, thus the “classic” title. The Chef and I produced boatloads of this stuff on New Year’s Eve to top the 100 oysters he so kindly shucked. And no matter how fun it is to spice things up with something like an Asian mignonette, there is something unbeatable about a really great cocktail.

So much so that If you’ve got good oysters, I’d suggest going cracker-less. And if you’re looking for more of a kick, grate some extra fresh horseradish on top. That will light you up and clear your sinuses in the most delightful way.

Juice of one lemon
1/2 cup prepared horseradish (or 3/4 cup freshly grated)
1 cup of ketchup (NO Hunt’s. It is The Worst.)
2 teaspoons of Worcestershire

  1. Mix and chill.

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Filed under Sauces, Toppings

Lexington Vinegar Sauce ~ BBQ Fest 2K11

So okay, I don’t want to be a traitor to my generation and all (Clueless quote intended), but currently the North Carolina BBQ tradition is what’s flooding my Inbox. And until you Memphians step up your game or relinquish your sauce secrets, we’ll publish what’s being pushed, ya hear?

This is the sauce that goes with Lexington Pork Shoulder, and while I’m usually a Memphis BBQ purist, it sounds pretty darn good. Get mixy.

2.5 cups of cider vinegar
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp hot sauce
4 tsp salt
4 tsp red pepper flakes
1 tsp black pepper
1 tsp white pepper
1.5 tbsp rub reserved from Lexington Pork Shoulder

  1. Mix all ingredients & serve. No heat required.

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Filed under Pork, Sauces, Southern food, Toppings

Fried Green Tomato Salad with Sweet Chili Dressing

Though spring is taking way too long to get here, we thought we’d tee up this spicy/sweet Southern treat for you so that you’ll be ready when the unparalleled Ripley tomatoes finally appear at your local farmers market. This is a great spin on classic FGT, and any self-respecting Southern lady simply must know how to fry one.
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On a related note, I would be remiss if I did not include a quote from the movie of the same name that Dunny so expertly worked into an e-mail the other day: “If you haven’t got anything nice to say about anybody, come sit next to me.” Ouiser Boudreaux (and for that matter Sara Dunigan), you are a woman after my own heart.
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Fried Green Tomatoes
3 green tomatoes
1/2 cup AP flour, seasoned with salt and pepper
1/4 milk
2 beaten eggs
1/2 cup panko breadcrumbs
1/3 vegetable oil
1 tsp pf salt
1/4 tsp black pepper
large pinch of chili powder
mixed greens for salad
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  1. Cut unpeeled tomatoes into 1/2 inch slices. Season both side with salt, pepper and chili powder and let sit while you prepare dressing.
  2. Make dressing and prep the the breading bowls. You will need 3 bowls with the following:
    1. seasoned flour
    2. milk and eggs mixed and
    3. panko
  3. Heat a large skillet with oil over medium high heat.
  4. Dip tomato slices in flour, then egg/milk mixture, then panko.
  5. Fry slices in skillet 3-5 minutes on each side until golden brown. Dress and serve on top of salad greens.
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Sweet Chili Dressing
2 tbl bottled sweet chili sauce (The Chef likes Mae Ploy)
2 tbl ketchup
2 tsp olive oil
1 tsp sesame oil
2 tbl sugar
2 tbl water
2 tbl lime juice
2 tsp chopped cilantro leaves
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  1. Mix all ingredients together and dress those ‘maters.

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Filed under Appetizers, Comfort food, Fried food, Salad, Southern food, Veggies